The Structure of Beef
The Structure of Beef Beef is made up of muscle fibres held together in bundles by tougher fibers called connective tissue. There are two types of connective tissue-one called collagen that can be tenderized and another called elastin that cannot be tenderized.
Factors Affecting the Tenderness of Beef
1. Location of Cut on the Carcass
All cuts of beef are equally tender. Some muscles (eg legs) are used more than others resulting in more connective tissue accumulating in these areas.
2. Age of the Animal
Beef from younger animals is more tender as their muscles are less developed resulting in lower amounts of connective tissue.
3. Length of Aging Time
Carcasses are usually hung for between 7-10 days. Enzymes in the beef help to tenderize the connective tissue.
4. Amount of Marbling
The more marbling the beef has, the more tender it will be.
5. Quality of Beef
The higher quality of beef, the more tender it will be.
Cooking Beef
Before cooking beef, you must know the following:
1. Cut Location
Where the cut comes from on the animal will determine its tenderness.
Eg. A T bone steak is from the back (shortloin), therefore it is tender
A beef brisket is from the leg, (brisket) therefore it is less tender
2.Whether a dry or moist heat is necessary
Medium and less tender cuts use moist heat as liquids and slow cooking times break down connective tissue.
Tender cuts use dry heat as there is little connective tissue to break down. Tender cuts are more flavourful when cooked without liquid.
Factors Affecting the Tenderness of Beef
1. Location of Cut on the Carcass
All cuts of beef are equally tender. Some muscles (eg legs) are used more than others resulting in more connective tissue accumulating in these areas.
2. Age of the Animal
Beef from younger animals is more tender as their muscles are less developed resulting in lower amounts of connective tissue.
3. Length of Aging Time
Carcasses are usually hung for between 7-10 days. Enzymes in the beef help to tenderize the connective tissue.
4. Amount of Marbling
The more marbling the beef has, the more tender it will be.
5. Quality of Beef
The higher quality of beef, the more tender it will be.
Cooking Beef
Before cooking beef, you must know the following:
1. Cut Location
Where the cut comes from on the animal will determine its tenderness.
Eg. A T bone steak is from the back (shortloin), therefore it is tender
A beef brisket is from the leg, (brisket) therefore it is less tender
2.Whether a dry or moist heat is necessary
Medium and less tender cuts use moist heat as liquids and slow cooking times break down connective tissue.
Tender cuts use dry heat as there is little connective tissue to break down. Tender cuts are more flavourful when cooked without liquid.